Easy Mary Berry Spotty Biscuits Recipe (Buttery Shortbread)

These Mary Berry spotty biscuits are buttery shortbread rounds, decorated with colourful chocolate sweets. Based on Mary Berry’s simple shortbread, they use only a few ingredients, they are easy to make with children, and they are perfect for lunchboxes, bake sales and tea time. The spots make them fun, and the shortbread stays crisp and crumbly.

Why You Will Love Mary Berry Spotty Biscuits

These Mary Berry spotty biscuits are loved because they are simple and joyful. Shortbread needs only butter, sugar and flour, so there is no long ingredient list and no complicated method. Children can help cut the biscuits and press on the spots, and the finished biscuits look bright and cheerful. They also keep well in a tin, so you can bake a batch and enjoy them all week.

Ingredients for Mary Berry Spotty Biscuits

• 175g plain flour
• 100g butter, softened
• 75g caster sugar
• 1 teaspoon vanilla extract, if you like
• Colourful chocolate sweets, such as Smarties, for spots
• Demerara sugar, for sprinkling, if you like

Step-by-Step Guide to Making Spotty Biscuits

Step 1: Preheat the oven and prepare the trays. Preheat the oven to 160C (140C fan / Gas 3). Line two baking trays with baking paper.

Step 2: Mix the dough. Put the flour, butter, caster sugar and vanilla extract, if using, into a bowl. Rub in the butter until the mixture looks like fine breadcrumbs, then knead gently until it forms a soft dough. Do not overwork it, as less handling keeps the shortbread crumbly.

Step 3: Cut the biscuits. Roll the dough out on a lightly floured surface until about 5mm thick. Cut circles with a 5cm fluted cutter and place them on the baking trays, leaving a little space between each one.

Step 4: Add the spots. Press colourful chocolate sweets gently into the top of each biscuit in a spotty pattern. Sprinkle with a little demerara sugar, if you like.

Step 5: Bake until pale golden. Bake for 20 to 25 minutes, until pale golden and firm at the edges. Leave them on the trays for 5 minutes, then transfer to a wire rack to cool completely.

Cook’s Secrets for a Perfect Spotty Biscuits

Use real butter, not margarine, as butter gives shortbread its flavour. Knead only until the dough comes together, as overworking makes biscuits hard. Roll the dough evenly, so all the biscuits bake at the same time. Press the sweets in firmly enough to stay in place, but gently enough not to crack the dough. Let the biscuits cool completely before storing, or they will soften in the tin.

Frequently Asked Questions

Can I make Mary Berry spotty biscuits in advance? Yes. The dough can be chilled for up to 2 days, and the baked biscuits keep for up to a week in an airtight tin.

Can children help make these biscuits? Yes. This is a great biscuit for children to help with, especially cutting shapes and adding spots. An adult should handle the oven and hot trays.

Can I freeze spotty biscuits? Yes. Freeze the baked, cooled biscuits for up to 3 months, without extra decoration. Thaw at room temperature before serving.

Can I use a different sweet for spots? Yes. Any small colourful chocolate sweets work well, and chocolate chips can be pressed in for a simpler version.

Conclusion: Enjoy Your Mary Berry Spotty Biscuits

These Mary Berry spotty biscuits are buttery, crumbly and full of fun. Simple shortbread, colourful spots and an easy method make them perfect for children, bake sales and tea time. Bake a batch, fill the tin, and enjoy.